If you think meatloaf is boring, this one is about to change your mind. It is tender, juicy, and packed with finely chopped vegetables that melt right into the meat, adding flavor and moisture in every bite.
This Delicious Veggie Loaded Meatloaf is hearty comfort food with a wholesome twist. It is perfect for family dinners, easy to prep ahead, and makes the most satisfying leftovers. Let's get started.
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Why You'll Love This Recipe
- Hidden vegetables add moisture and flavor
- Tender texture with a sweet and savory glaze
- Family-friendly and great for picky eaters
- Perfect for meal prep or freezer meals
- Classic comfort food made a little lighter
I have made this version more times than I can count. After testing a few batches, I learned that finely chopping the vegetables is the secret. They almost disappear into the meat, but you still get all that natural sweetness and tenderness.
Ingredients
For the Meatloaf
- 1 ½ pounds ground beef (80/20 for best flavor)
- ½ cup finely grated carrot
- ½ cup finely chopped zucchini
- ½ cup finely chopped onion
- ½ cup finely chopped bell pepper
- 2 cloves garlic, minced
- ½ cup plain breadcrumbs
- 2 large eggs
- ¼ cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
For the Glaze
- ½ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
Ingredient Notes & Substitutions
If you prefer leaner meat, you can use ground turkey. Just add an extra tablespoon of milk to keep it moist.
Make sure to squeeze excess moisture from the zucchini before mixing it in. This keeps the texture tender without making the loaf too soft.
For a gluten-free version, swap regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers.
If you are curious about safe internal temperatures for ground beef, the USDA Food Safety website is a helpful resource.
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
- In a large bowl, combine ground beef, grated carrot, zucchini, onion, bell pepper, and garlic.
- Add breadcrumbs, eggs, milk, Worcestershire sauce, salt, pepper, and Italian seasoning.
- Gently mix everything together with your hands until just combined. Do not overmix. The mixture should feel soft but hold its shape.
- Shape the mixture into a loaf on the prepared baking sheet or press it evenly into a loaf pan.
- In a small bowl, stir together ketchup, brown sugar, and Dijon mustard.
- Spread half of the glaze evenly over the top of the meatloaf.
- Bake for 45 minutes. Remove from the oven and spread the remaining glaze on top.
- Return to the oven and bake for another 10 to 15 minutes, until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing. This helps it stay juicy and slice cleanly.
Pro Tips for Success
- Finely chop or grate vegetables for the best texture.
- Do not pack the loaf too tightly. A gentle shape keeps it tender.
- Let it rest before slicing to keep juices inside.
- Use a meat thermometer for perfect doneness.
If your glaze caramelizes slightly around the edges, that is perfect. Those sticky bits are full of flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat slices in the microwave or warm gently in the oven at 325°F until heated through.
Make Ahead & Freezing
You can prepare the meat mixture and shape the loaf up to one day in advance. Cover tightly and refrigerate until ready to bake.
To freeze, wrap the unbaked loaf tightly in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in the refrigerator before baking.
Cooked meatloaf also freezes well in slices for quick meals.
Tips and Variations
- Add chopped mushrooms for extra depth and moisture.
- Swap ketchup glaze for barbecue sauce for a smoky flavor.
- Stir in a handful of shredded cheddar for a cheesy twist.
- Top with fresh parsley before serving for color.
- Make mini meatloaves in a muffin tin for faster baking.
FAQs
Yes, you can use crushed oats or almond flour as a substitute.
Overmixing or using very lean meat can cause dryness. A bit of fat helps keep it juicy.
Absolutely. Just be sure to drain excess fat before serving.
📖 Recipe
Delicious Veggie Loaded Meatloaf
- Prep Time: 24 minutes
- Cook Time: 48 minutes
- Total Time: 1 hour 12 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Delicious Delicious Veggie Loaded Meatloaf recipe with step-by-step instructions.
Ingredients
- ½ tsp ground black pepper
- 1 tsp garlic powder
- 2 tsp paprika
- 1 ½ tsp dried basil
- 1 tsp kosher salt
- 1 ½ tsp dried thyme
- 1 tsp onion powder
- 1 tsp ancho chile powder
- ½ tsp ancho chile powder
- ¼ cup ketchup or chili sauce
- ¼ tsp ground black pepper
- ½ tsp kosher salt
- 1 cup finely chopped carrots
- ½ cup tomato juice or V-8 juice
- 1 cup finely chopped red bell pepper
- 1 tbsp organic olive oil
- 1 cup finely chopped onions
- 1 cup finely chopped celery
- 1 ½ to 2 lb ground beef or 50/50 blend of ground pork and beef
Instructions
- Preheat oven to 350°F
- Lightly spray a baking sheet with non-stick vegetable spray
- In a small bowl combine black pepper, garlic powder, paprika, dried basil, kosher salt, dried thyme, onion powder, and ancho chile powder
- Whisk thoroughly to create a uniform seasoning blend
- In another bowl mix ketchup or chili sauce, ancho chile powder, black pepper, and kosher salt
- Heat olive oil in a large skillet over medium heat
- Add onions, celery, carrots, and red bell pepper
- Sauté for 3 to 4 minutes until softened
- Sprinkle in half of the seasoning blend and cook for 1 more minute
- Remove from heat and transfer vegetables to a large bowl to cool
- Add tomato juice, remaining seasoning blend, and ground meat to the cooled vegetables
- Mix thoroughly until evenly combined
- Transfer mixture to prepared baking sheet and shape into a loaf 3 to 4 inches high
- Brush the top with prepared topping mixture
- Bake for 30 minutes
- Rotate baking sheet and bake an additional 15 to 20 minutes until internal temperature reaches 160°F to 165°F
- Remove from oven and let rest for 10 minutes before slicing
Notes
Omit ancho chile powder for a milder flavor if serving kids. Add a pinch of brown sugar to the topping for a sweet and spicy kick. Let the meatloaf rest before slicing to help retain juices and hold shape.
Serving Suggestions
This meatloaf pairs beautifully with creamy mashed potatoes or roasted vegetables.
For a holiday-style dinner, serve it alongside my Southern Maple Sweet Potato Casserole for a sweet and savory balance.
If you want something green and fresh on the side, try my Easy Broccoli Bacon Salad Recipe. The crisp texture contrasts nicely with the tender meatloaf.
Nutrition & Notes
- Servings: 6
- Calories: Approximately 390 kcal per serving
- Course: Main Course
- Cuisine: American
- Total Time: About 1 hour 10 minutes
This is one of those meals that fills the kitchen with the most comforting aroma. When you slice into it and see those colorful bits of vegetables tucked inside, it just feels wholesome and satisfying. I hope it becomes a favorite at your table too.
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